KR102667545B1 - Fish sause comprising Chionoecetes opilio and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for producing fish sauce using snow crab with excellent flavor, a method for producing snow crab fish sauce with improved preservability by including natural auxiliary ingredients, and a snow crab fish sauce produced by the method.
The present invention is characterized by producing fish sauce using snow crab, which not only has high nutritional value and excellent taste and aroma, but also improves storage by overcoming the limitations of existing processed crustacean foods with low preservability.

Description

Fish sauce comprising Chionoecetes opilio and manufacturing method thereof}

The present invention relates to a method for producing fish sauce using snow crab with excellent flavor, a method for producing snow crab fish sauce with improved preservability by including natural auxiliary ingredients, and a snow crab fish sauce produced by the method.

Korea's food industry has developed dramatically over the years, and recently, as seafood has been found to be a health food or food for longevity, awareness of seafood is also being renewed. The most representative of Korea's traditional fermented fish foods is salted seafood (Korean J. Food Sci. Technol. 36(3): 423-431, 2004). Jeotgal is a food that is properly decomposed by adding salt to the meat, intestines, and gonads of fish and shellfish to suppress spoilage, and by fermenting and maturing the raw protein through self-digestion and the action of microorganisms. In addition to protein, salted seafood contains carbohydrates, lipids, organic acids, and other ingredients that are properly broken down and mixed together to create a rich savory taste, so it is not only used for direct consumption, but is also widely used as an auxiliary ingredient or seasoning for kimchi. In addition, salted fish has a unique taste, is rich in amino acids and minerals, is easy to digest and absorb, and is recognized as an excellent nutritional food.

Among the various types of salted fish, the liquid obtained by filtering and separating solids is classified as fish sauce. Fish sauce suppresses the growth of spoilage bacteria by adding salt to fish, shellfish, and fish intestines, and improves meat quality through the action of enzymes of the fish and shellfish themselves and enzymes from external microorganisms. It is a fermented food with a unique taste and flavor made by decomposing and then filtering.

Meanwhile, snow crab ( Chionoecetes opilio , opilio crab or opies) is a crab belonging to the swimming crab family, and mainly lives in waters 200-500m deep in the East Sea of Korea, the Otsuk Sea, Bering Sea, Alaska Sea, and the Southwestern Sea of Japan. It is a cold-water crab and has a carapace 13-15cm wide. Among various types of crab, its taste and aroma are considered the best, making it very popular. Snow crab is a high-protein, low-calorie food with 85 kcal of calories and 17.4g (32%) of protein per 100g. The shell of snow crab is rich in chitosan, and the flesh of snow crab is rich in minerals such as protein and calcium. Chitosan contained in snow crab has been reported to have cholesterol-lowering effects, antibacterial and antiviral activities, and heavy metal excretion activities (Journal of Pharmacy and Pharmacology 2001, 53: 1047-1067). In other words, snow crab, which is rich in active ingredients such as calcium and chitosan, is widely known to be nutritionally excellent, but fermentation and putrefaction proceed faster than other seafood ingredients, and the flesh and internal organs become soft or melted during the fermentation process. As a result of this phenomenon, there were conventional limitations in producing fish sauce using snow crab as the main ingredient.

Against this background, the present inventors made diligent efforts to develop fish sauce using snow crab, which has high food value. As a result, it was confirmed that snow crab fish sauce containing natural products as auxiliary ingredients was rich in taste and nutrition, and had increased shelf life. The invention was completed.

One object of the present invention is (a) mixing 100 parts by weight of crab, 40 to 60 parts by weight of salt, and 40 to 60 parts by weight of soy sauce; (b) adding mixed extracts of peony, garlic, and Samchae; and (c) maturing at 12 to 25°C for 3 to 12 months.

Another object of the present invention is to provide snow crab fish sauce prepared according to the above method.

This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present invention fall within the scope of the present invention. Additionally, the scope of the present invention cannot be considered limited by the specific description described below.

One aspect of the present invention for achieving the above object is the step of (a) mixing 100 parts by weight of crab, 40 to 60 parts by weight of salt, and 40 to 60 parts by weight of soy sauce; (b) adding mixed extracts of peony, garlic, and trifolia; and (c) maturing at 12 to 25°C for 3 to 12 months.

The fish sauce of the present invention is a traditional fishery fermented food made by adding salt to raw materials such as fish and shellfish to suppress spoilage, while decomposing and maturing the raw materials through self-digestion and the action of microorganisms to liquefy them, and is widely used as a natural seasoning material. The ingredients of fish sauce are very diverse, but crustaceans such as snow crab are not used as ingredients for fish sauce, but are cooked and eaten with crab paste that has been aged for a relatively short period of time. For this reason, the putrefaction and deterioration of snow crab progresses faster than that of other seafood ingredients, so the preservation of fish sauce is not good, and the flesh and intestines soften or melt during the fermentation process. The present invention is characterized by overcoming the limitations of conventional snow crab fish sauce production and identifying a method for manufacturing snow crab fish sauce with excellent storability while using snow crab, which has high foodological value, as the main ingredient.

The snow crab ( Chionoecetes opilio ) of the present invention is a crustacean of the Decapod order and the water crab family, and mainly lives in cold water below 3°C. Among the various types of crab caught in Korea, it is known to be the most delicious, and not only the crab meat but also the intestines are eaten. The shell of snow crab is rich in chitin and chitosan, and the flesh of snow crab is known to be rich in protein, calcium, and nucleic acid components, so research on food development using snow crab is actively underway.

The snow crab of the present invention is a different species of crustacean from king crab, hair crab, king crab, red snow crab, snow crab, or blue crab, and the terms cannot be used interchangeably. In a specific embodiment of the present invention, as a result of comparing the preferences for snow crab fish sauce prepared by the method of the present invention and crab fish sauce prepared using blue crab instead of snow crab, the fish sauce made with snow crab as the main ingredient was found to have excellent umami and a fishy taste. It was confirmed that the taste was relatively small and the preference for taste and aroma was high (Experimental Example 3).

The snow crab of the present invention includes snow crab in a living, moving, dead, frozen, or dried state, and the method of obtaining it is not limited, such as collecting it yourself or purchasing and using commercially available snow crab. The snow crab of the present invention includes all edible meat, shell, intestines, or by-products of snow crab. The present invention is a method of mixing raw snow crab with seasoning and maturing it as is without removing the shell of the snow crab, a method of producing salted fish using only snow crab meat and intestines, or a method of producing fish sauce by crushing snow crab and using the powder thereof. There is a difference in method.

The method for producing snow crab fish sauce of the present invention includes the step of (a) mixing 100 parts by weight of snow crab, 40 to 60 parts by weight of salt, and 40 to 60 parts by weight of soy sauce, specifically, 100 parts by weight of snow crab and 50 parts by weight of salt. , and 50 parts by weight of soy sauce. If the salt or soy sauce content exceeds 60 parts by weight, fermentation proceeds quickly and the nutrients of the crab cannot be sufficiently extracted. If the salt or soy sauce content is less than 40 parts by weight, fermentation proceeds very slowly and spoilage may occur. It is highly likely.

The method of obtaining salt and soy sauce of the present invention is not limited, such as using commercially available products or manufacturing them directly.

The method for producing snow crab fish sauce of the present invention includes the step of (b) adding mixed extracts of peony, garlic, and tricolor. Specifically, the mixed extract may be added at 10 to 20 parts by weight, and more specifically, , it may be adding 15 parts by weight. In a specific embodiment of the present invention, it was confirmed that the snow crab fish sauce containing 30 parts by weight of the mixed extract had a lower preference for taste and aroma compared to the snow crab fish sauce of the present invention containing 15 parts by weight of the mixed extract. It was found that the appropriate content of the mixed extract was important (Experimental Example 3).

" Paeonia lactiflora " of the present invention is a perennial herb belonging to the genus Peony. The roots are enlarged and have a cylindrical and conical shape of about 7-20 cm in length, and the stems stand straight. Peony is widely used as a raw material for herbal medicine preparations in Korea, and is one of the six major medicinal crops along with Deodeok, Angelica, Bellflower, Eucommia, and Astragalus. Although the various physiological activities of peony have been reported, there has been no study at all on its effect on improving the storage properties of peony when it is included in the manufacture of fish sauce. In the present invention, edible peony roots were used.

"Garlic ( Allium sativum )" of the present invention is a vegetable that has traditionally been used as a seasoning in Asian cuisine and other various cuisines, and is known to have various medicinal functions. Although the various physiological activities of garlic have been reported, there has been no study at all on its effect on improving the storage properties of garlic when it is included in the manufacture of fish sauce.

" Allium hookeri " of the present invention is also called root chive, and is called Samchae because it is a vegetable that grows naturally in the grasslands and has all three tastes, such as sweet, spicy, and bitter. Since ancient times, both the roots and leaves of Samchae have been used for edible and medicinal purposes, and in countries such as Myanmar, it is a favorite food used as a spice like green onions and garlic in Korea. Although the various physiological activities of Samchae have been reported, there has been no study at all on its effect on improving storage properties when it is included in the manufacture of crab fish sauce.

In the present invention, the term "extract" refers to the active ingredient contained in the extraction raw material by contacting the solvent and the extraction raw material under specific conditions. If the component contained in the raw material can be separated, it is included regardless of the extraction method or type of active ingredient. You can. For example, it may include those obtained by extracting components soluble in the solvent from raw materials using water or an organic solvent, and those obtained by extracting only specific components of the raw materials, such as oil. The extract can be obtained by drying and powdering, or by various conventionally known extraction methods such as hot water extraction and ethanol extraction. The extract is selected from the group consisting of water, anhydrous or hydrous lower alcohols having 1 to 4 carbon atoms, acetone, petroleum ether, ethyl acetate, butyl acetate, trichloromethane, dichloromethane, chloroform, hexane, and 1,3-butylene glycol. It can be extracted with one or more solvents.

The mixed extract of the present invention may be a mixture of 10 parts by weight of peony, 30 parts by weight of garlic, and 30 parts by weight of Samchae and subjected to hot water extraction at 80 to 90° C. for 1 to 3 hours.

The “mixed extract” of the present invention may be extracted by mixing the raw materials of peony, garlic, and trifoliate, or may be extracted by mixing the raw materials of natural products, but is not limited to this. . The peonies, garlic, and ginseng of the present invention can be collected directly or purchased from commercially available products, but are not limited thereto.

The method for producing snow crab fish sauce of the present invention includes the step of (c) maturing at 12 to 25°C for 3 to 12 months. Through the ripening process, various raw materials including snow crab are fermented, and accordingly, nutritionally excellent active ingredients contained in snow crab can be included in fish sauce.

Another aspect of the present invention provides snow crab fish sauce prepared according to the above method. The snow crab fish sauce of the present invention is characterized by increased storability.

In a specific embodiment of the present invention, by including mixed extracts of peony, garlic, and trifolia, the content of volatile basic nitrogen due to spoilage is lower than that of fish sauce that does not contain natural extracts, and the content of aerobic bacteria depending on the storage period is lower. It was confirmed that proliferation was also suppressed (Experimental Example 1 and Experimental Example 2), overcoming the limitations of conventional snow crab fish sauce with low preservability.

The present invention is characterized by producing fish sauce using snow crab, which not only has high nutritional value and excellent taste and aroma, but also improves storage by overcoming the limitations of existing processed crustacean foods with low preservability.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

Preparation Example 1. Preparation of snow crab fish sauce

Production Example 1-1. Example 1 Preparation of fish sauce

Uncooked raw snow crab ( Chionoecetes opilio ) was washed, cleaned, and cut into appropriate sizes. Peony ( Paeonia lactiflora ), garlic ( Allium sativum ), and Samchae ( Allium hookeri ) are washed and trimmed, mixed with 10 parts by weight of peony, 30 parts by weight of garlic, and 30 parts by weight of Samchae, and heated in water at 80 to 90°C for 2 hours. Extracted. Afterwards, the mixture was filtered and concentrated under reduced pressure to obtain a mixed extract of peony, garlic, and Samchae.

Next, 100 parts by weight of snow crab including the shell, 50 parts by weight of salt, and 50 parts by weight of soy sauce were mixed, and 15 parts by weight of the peony, garlic, and three vegetable mixed extracts were added. Afterwards, it was fermented and aged at 12 to 25°C for 6 months, and finally the solids were removed through filtration to prepare the snow crab fish sauce of the present invention.

Production Example 1-2. Comparative Example 1 Preparation of fish sauce

The fish sauce of Comparative Example 1 was prepared in the same manner as the crab fish sauce of Preparation Example 1-1, except that the mixed extracts of peony, garlic, and trillium were not added.

Production Example 1-3. Comparative Example 2 Preparation of fish sauce

The fish sauce of Comparative Example 2 was prepared in the same manner as the crab fish sauce of Preparation Example 1-1, except that 30 parts by weight of the mixed extract of peony, garlic, and trillium were added.

Production Example 1-4. Comparative Example 3 Preparation of fish sauce

The snow crab fish sauce of Preparation Example 1-1 and other processes were manufactured in the same manner, but the fish sauce of Comparative Example 3 was prepared using blue crab ( Portunus trituberculatus ) instead of snow crab.

Experimental Example 1. Evaluation of corruption level

Protein foods are characterized by the production of volatile basic nitrogen (VBN) such as ammonia and amines due to spoilage. Therefore, by measuring this, the progress of spoilage can be estimated by processing or measuring the freshness of fish and shellfish.

The content of volatile basic nitrogen was measured by the trace diffusion method using a Conway unit. Specifically, 10 g of Example and Comparative Example fish sauce that had been stored for 1 or 5 days was mixed with 10 ml of 10% trichloroacetic acid solution and 30 ml of distilled water, shaken for 30 minutes, and then filtered. 1 ml of the filtered solution was placed in the outer chamber of the Conway container, 1 ml of 0.01NH ₂ SO ₄ was added to the inner chamber, and 1 ml of K ₂ CO ₃ saturated solution was added to the outer chamber, then sealed, and the solutions in the outer chamber were mixed. After standing at 37°C for 1 hour, the cover was opened, 20 μl of Brunswik reagent was added to the inner chamber, and titration was performed with 0.01N NaOH solution, with the end point being a blue-green color. After conducting a blank test using distilled water instead of the test solution, the volatile base nitrogen content was calculated according to the following equation.

Volatile base nitrogen (mg/%) = 0.14

storage duration VBN (mg%) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 1 day 16.7±0.01 25.3±0.08 21.6±0.28 20.8±0.17 5 days 23.5±0.24 30.4±0.21 28.1±0.09 24.6±0.32

As a result, as shown in Table 1, the VBN content of the fish sauce of Example 1 was the lowest at the storage period of 1 day, and as the storage period passed, the fish sauce of Example 1 and Comparative Example 3 containing 15 parts by weight of the mixed extract increased. Since this VBN content was low, it was confirmed that the degree of putrefaction was low. On the other hand, the fish sauce of Comparative Example 1, which did not contain any mixed extract, showed the highest VBN content at both 1 and 5 days of storage, confirming that the degree of spoilage was high. In other words, it was found that spoilage of fish sauce was suppressed by including the mixed extract of the present invention.

Experimental Example 2. Measurement of number of microorganisms

Changes in the number of microorganisms in the fish sauce of Examples and Comparative Examples according to the maturation period were measured under aerobic conditions. Specifically, 90 ml of 0.1% peptone water was added to 10 g of Example and Comparative Example fish sauce that had been stored for 1 or 5 days, homogenized, serially diluted, and inoculated into a petrifilm aerobic count plate under aerobic conditions. The number of red colonies produced by culturing them at 37°C for 48 hours was calculated, and the number of colonies was multiplied by the dilution factor to calculate the number of microorganisms.

storage duration Total bacterial count (log CFU/g) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 1 day 5.04±0.08 6.03±0.24 5.02±0.19 5.36±0.25 5 days 6.75±0.62 7.48±0.49 6.69±0.20 7.14±0.33

As a result, as shown in Table 2, the fish sauce of Example 1 containing 15 parts by weight of the mixed extract of peony, garlic, and Samchae, and the fish sauce of Comparative Example 2 containing 30 parts by weight of the mixed extract of peony, garlic, and Samchae showed a relatively low number of aerobic bacteria. On the other hand, the fish sauce of Comparative Example 1, which did not contain the mixed extract, had the highest number of aerobic bacteria, showing that microbial growth occurred most actively. In other words, it was found that the inclusion of the mixed extract of the present invention has an antibacterial effect and inhibits the growth of microorganisms, helping to improve the storage properties of fish sauce.

Experimental Example 3. Sensory evaluation

In order to examine the preference response of fish sauce prepared by the method of the present invention, sensory evaluation was conducted on the fish sauce of Examples and Comparative Examples. Specifically, 24 adult men and women in their 20s to 50s were selected and tested, and fish sauces of Examples and Comparative Examples of the present invention were provided to evaluate color, flavor, taste, and overall preference. ) was evaluated. A 10-point rating method was used for the rating, with the higher the preference, the higher the score.

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Color 7.2 7.4 7.0 7.1 Flavor 8.5 8.4 7.3 7.9 Taste 8.9 8.5 7.5 8.0 Overall
preference 8.5 8.0 7.2 7.4

As a result of the analysis, as shown in Table 3 above, there was no significant difference in preference for color, but preference for aroma and taste was found to be highest for the crab fish sauce of Example 1 prepared by the method of the present invention, and overall The snow crab fish sauce of Example 1 also had the best preference. Next, the snow crab fish sauce of Comparative Example 1, which did not contain the mixed extract, was followed by the blue crab fish sauce of Comparative Example 3. Specifically, the crab fish sauce of Comparative Example 3, which was made with blue crab instead of snow crab, was evaluated to have less umami and a relatively higher fishy taste than snow crab fish sauce. Comparative Example 2 crab fish sauce containing an excessive amount of mixed extract resulted in a decrease in overall preference, suggesting that adding more extract than necessary actually lowers preference.

In other words, the fish sauce produced by the method of the present invention not only increases the storability of the fish sauce by containing a certain amount of mixed extracts of peony, garlic, and trillium, but also has better taste and aroma compared to existing fish sauce by manufacturing the fish sauce using snow crab. It was found that it was abundant and had excellent preference.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing its technical idea or essential features. In this regard, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention should be construed as including the meaning and scope of the patent claims described below rather than the detailed description above, and all changes or modified forms derived from the equivalent concept thereof are included in the scope of the present invention.

Claims (5)

(a) mixing 100 parts by weight of snow crab including the shell, 40 to 60 parts by weight of salt, and 40 to 60 parts by weight of soy sauce;
(b) adding mixed extracts of peony, garlic, and trifolia; and
(c) maturing at 12 to 25°C for 3 to 12 months,
The mixed extract (b) is added in an amount of 10 to 20 parts by weight,
The mixed extract (b) is a mixture of 10 parts by weight of peony, 30 parts by weight of garlic, and 30 parts by weight of Samchae and extracted with hot water at 80 to 90 ° C.
How to make crab fish sauce.
delete delete Snow crab fish sauce prepared by the method of claim 1.
The snow crab fish sauce according to claim 4, wherein the snow crab fish sauce has increased storage properties.